Hazelnut meringues with hazelnut praline & chocolate sauce

Hazelnut meringues with hazelnut praline & chocolate sauce

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(7 ratings)

Prep: 25 mins Cook: 2 hrs - 2 hrs, 15 mins Plus cooling

A challenge

Serves 2
A rich, decadent dessert with guaranteed wow-factor

Nutrition and extra info


  • kcal876
  • fat47g
  • saturates15g
  • carbs110g
  • sugars103g
  • fibre4g
  • protein10g
  • salt0.29g


    For the meringues

    • 2 large egg whites
    • ½ tsp lemon juice
    • 50g golden caster sugar
    • 50g icing sugar
    • 25g hazelnut, ground in a food processor



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    For the hazelnut praline cream

    • 50g caster sugar
    • 50g hazelnuts



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 75ml whipping cream

    For the chocolate sauce

    • 25g golden caster sugar
    • 25g cocoa powder
    • 25g dark chocolate, finely chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • icing sugar and cocoa powder, to serve


    1. Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.

    2. To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.

    3. Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.

    4. To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

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    Comments, questions and tips

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    3rd Sep, 2014
    my all time favourite. I have made it many times and always perfect. one of the best meringue recipes . definitely 5 stars
    15th Feb, 2013
    Delicious and quite simple too :)
    3rd Nov, 2012
    Forgot to Rate the recipe ... I rate it 5 stars !!! :-)
    3rd Nov, 2012
    I have just put mine in the oven but unfortunatly I had to put the mixture into a silicone baking tray becuase it wouldn't thicken .... but it looks and smells deliciouuuussss! :-)
    29th Oct, 2012
    too much hazelnut for me, it was too overpowering (even though I'm nuts about nuts!). I would only add them either to meringue or cream but not both. This way would reduce calories too. To sum it up, calories to pleasure ratio wasn't right for me so won't be making these again.
    14th Jul, 2012
    Delicious and easy - winner!
    8th Feb, 2012
    Why does everything have to come with chocolate sauce!! I hate chocolate!
    13th Mar, 2011
    This is delicious and pretty easy to make too. Very impressive if people are over for dinner
    3rd Feb, 2011
    Ridiculously high in calories but looks delicious all the same!
    16th Oct, 2009
    This is easy to make, looks stunning and tastes fantastic. I kept to the recipe but next time I will try using toasted almonds instead of hazelnuts for a change. The chocolate sauce was so easy to make and was glorious!
    25th Nov, 2014
    I'd like to make these hazelnut meringues as a large base for a pavlova instead of small individual portions. How would i need to alter the ingredients and cooking time/temp in order to do this?
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